Crispy Air Fryer Salmon Asparagus (Print View)

A quick, healthy dish featuring crisp salmon fillets and tender asparagus cooked with simple flavors.

# Ingredient List:

01 - 2 salmon fillets, skin-on, pin bones removed (approximately 5.3 oz each)

02 - 9 oz asparagus spears, trimmed

03 - 2 tbsp olive oil

04 - 1 lemon, zested and juiced

05 - 2 garlic cloves, minced

06 - 1/2 tsp smoked paprika

07 - 1/2 tsp salt

08 - 1/4 tsp black pepper

09 - 1/2 tsp dried dill or 1 tbsp fresh dill, chopped

10 - Lemon wedges, for serving

11 - Fresh dill or parsley, chopped (optional)

01 - Combine olive oil, lemon zest, lemon juice, minced garlic, smoked paprika, salt, black pepper, and dill in a small bowl; mix well.

02 - Pat salmon fillets dry with paper towels and brush both sides with the marinade, reserving 1 tablespoon for the asparagus.

03 - Toss trimmed asparagus spears in the reserved marinade to coat evenly.

04 - Preheat the air fryer to 400°F (200°C) for 3 minutes.

05 - Place salmon fillets skin-side down in the air fryer basket with space between them, then arrange asparagus around the salmon.

06 - Air fry for 10 to 12 minutes, or until salmon reaches an internal temperature of 125–130°F and asparagus is tender with a slight crisp.

07 - Serve immediately garnished with lemon wedges and optional fresh herbs.

01 -

Your salmon skin will actually be crispy instead of rubbery, and you won't believe how much that one detail elevates the whole dish.
Everything cooks together in one basket, so cleanup is basically nonexistent and you can spend less time at the sink and more time enjoying your food.
It's genuinely quick enough for a Tuesday night but impressive enough to serve when someone you care about stops by unexpectedly.

02 -

Patting the salmon dry isn't optional—it's the entire reason your skin gets crispy instead of steamed, so waterlogged fillets are the most common culprit behind soggy results.
Every air fryer has its own personality; if your salmon seems dry after 10 minutes, dial back to 9 next time, and if it's still pink in the center at 12, go to 13 rather than blaming the recipe.
The lemon zest matters as much as the juice; it adds oils and fragrance that juice alone can't deliver, so use a microplane if you have one and don't skip this step.

03 -

Lightly spray the salmon skin with oil before cooking if you're chasing maximum crispiness and your air fryer tends to cook dry; it's a small extra step that makes a noticeable difference.
If asparagus isn't calling to you, green beans or small broccoli florets work beautifully with the same marinade and timing, so feel free to follow your vegetable mood that day.